How to make Parippu curry
Parippu curry recipe
Ingredients – to be cooked
Lentil (Yellow moong daal)– 1 cup – lightly roast in ghee for better taste
Turmeric powder – ¼ teaspoon
Salt to taste
Ingredients to be grounded
Grated coconut – ½ a cup
Shallots – 4 (finely chopped)
Green chillies – About 3 medium sized ones
Garlic – 2 cloves – Finely chopped
Cumin seeds – ¼ teaspoon
Ingredients used for tempering
Mustard seeds – 1 teaspoon
Oil for tempering – about 2 to 3 tablespoon
Red chillies (dry) – 2 pieces
Salt to taste
Method of preparation
Properly wash lentil and soak it for 4 to 5 hours in water. Now put it in a pressure cooker and add turmeric powder, water and salt. Cook it until you hear one whistle. Wait for the pressure in the cooker to come down, carefully remove the whistle, before you open the cooker. Mash the content inside well. Allow the content to cook further in low heat.
Grind together grated coconut, shallots, green chillies, garlic & cumin seeds into a fine paste.
Now add the grounded paste along with the cooked, & mashed up parippu (yellow lentil), which is on low heat. Check for salt and add enough salt to taste.
Now put oil in a small pan and when it heats up, add mustard seeds. When mustard seeds splutter, reduce the flame and add dry red chilies, followed by curry leaves. When the shallots turns lightly brown, pour the entire content in the pan over the cooked parippu to make this awesome parippu curry.
Parippu curry goes well with hot, steaming rice and ghee. It is a must have dish served during Onam for the Onam Sadhya.
